🛒Ingredients
- 12 oz (340g) spaghetti or other pasta of choice
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup fresh basil leaves, chopped
- Parmesan cheese, grated (optional, use a vegetarian alternative if preferred)
🔧Kitchen Tools Needed
- Large pot
- Large skillet
- Wooden spoon
- Knife
- Cutting board
- Colander
📝Instructions
- 1
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- 2
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
- 3
Add the minced garlic to the skillet and cook for another minute until fragrant.
- 4
Stir in the crushed tomatoes, tomato paste, and sugar. Mix well to combine.
- 5
Add the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and black pepper to taste.
- 6
Bring the sauce to a simmer and let it cook for 15-20 minutes, stirring occasionally, until it thickens slightly.
- 7
Add the cooked pasta to the skillet with the sauce and toss to coat evenly.
- 8
Remove from heat and stir in the fresh basil leaves.
- 9
Serve hot, garnished with grated Parmesan cheese if desired.
🥗Nutrition Information
⚡Calories per serving: 450
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Substitute with about 2 lbs of fresh, ripe tomatoes, peeled and chopped. You may need to cook them longer to achieve the desired sauce consistency.
How can I make this dish vegan?
To make this dish vegan, simply omit the Parmesan cheese or use a plant-based cheese alternative.
